Creamy Rosemary Chicken with Milk.
This is the most exalted recipe for Creamy Rosemary Chicken with Milk, tender and flavorful.
This creamy chicken breast recipe is an easy one-pan chicken dish and will be ready in only about 30 minutes!
It’s the ultimate comfort food that will wow the whole family for dinner!
I always bought chicken breast to store in the freezer so I always have some chicken for my recipes if I have guests at the last time.
And this creamy rosemary chicken with milk is the excellent solution if I have no idea what to make for dinner because I already have chicken and milk in the fridge.
Then serve this creamy chicken with various sides such as boiled or mashed potatoes, a fresh salad, rice, etc. etc. and lunch is served!
Ingredients
- 2chicken breasts
- 1 cupwhole milk
- 50 gbutter
- 2 spoonsextra-virgin olive oil
- 11/3 cupflour
- 1 teaspoonsalt
- 11/2 teaspoonblack pepper (ground)
- 1 sprigrosemary
Tools
- 1 Pan
Preparation
To prepare Creamy Rosemary Chicken with Milk, start by cutting chicken breasts in half lengthwise to create two escalopes from each.
Use a meat tenderizer to thin the chicken slices.
This will ensure even cooking and browning.
In a shallow bowl mix the flour, salt and ground black pepper.
Dip the chicken in the flour mixture on both sides and then slide off the excess flour.
In a large skillet over medium heat, melt the butter with the extravergine olive oil.
Add the chicken and cook for 6-7 minutes on one side until golden brown. After that turn the chicken over and cook on the other side.
Reduce the heat to medium-low and add the whole milk.
Strip the leaves off the rosemary stalks and add them to the skillet.
Put the lid on the skillet and simmer for about 20 minutes, stirring occasionally until cooked through.
Adjust salt and pepper if necessary after that Serve immediately and enjoy!
Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.